Recipe Blog

Friday Favorites!! This is probably my second favorite on the site. Next to the Turkey Lasagne post. This takes a bit to put together but it is well worth it!! Try it this weekend when you have the time to spend in the kitchen!

Place parchment paper over 2 large baking sheets. Pour egg whites in a shallow bowl, breadcrumbs in another. Dip each slice of eggplant in egg whites, then breadcrumbs, place on cookie sheet.

Breaded Eggplant

Spray each side of eggplant with cooking spray, season with salt and pepper and lightly cover tops with Parmesan cheese. I use a microplane so only a very little cheese gets used. Bake slices in a 350 degree oven for 35 minutes.

Turn oven heat up to 400. Place 1 cup of sauce on the bottom of a casserole dish. Arrange half the eggplant slices, then half the sauce and half the mozzarella. Repeat and finish with two tablespoons of grated Parmesan. Bake for 20 minutes or until bubbly.

Whisk the first three ingredients together and add a tablespoon of water at a time until you get it to crepe batter consistency. Pour 1/4 cup of the mixture into a large non-stick skillet coated with cooking spray. Tilt the pan until the batter has made a large thin circle and brown both sides. After I made all the wraps I toasted them to get them nice and brown. Then I put them in a food processor after they cooled and processed to breadcrumb consistency.

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Looks fabulous I will be trying this soon on a PV day. Thanks for doing this as it was one of my favorite recipes as vegan/vegetarian. I might at ground sirloin to the sauce to get make sure I get enough protein.

Your recipes make me happy!

JaniceMay 22, 2011 at 4:26 pm

They make me happy too because I just ate a bunch! You must try. And making it was fun because of all the steps. I sure hope you like it!

CristinaMay 23, 2011 at 9:51 am

Looks delicious!
Can I make this recipe for Cruise Phase? Thank you very much!

Cristina

CristinaMay 23, 2011 at 9:56 am

How can I print this recipe?

JaniceMay 23, 2011 at 10:09 am

well, that’s a good question! we’re looking to install a print option right now! and yes, I ate this all through the cruise phase.

I made this recipe yesterday. It took a while- making the bread crumbs and sauce, but well worth it. Very tasty dish for a PPV day. I recommend making the crepes really thin for the bread crumbs, so they dry out faster. I cut them up and toasted them in the oven for a while and then cooled them before putting them in the food processor. This was a yummy treat. Thank you. And once again, my husband and son enjoyed them too.

JaniceJune 11, 2011 at 5:47 pm

i’m so glad you took the time to make this. it is such a wonderful dish and so satisfying. and since i love to be in the kitchen all day, it was soooo well worth it!

LisaJanuary 1, 2012 at 8:03 am

When do you add the seasoning? before making the crepes, or after processing into crumbs? Thanks

JaniceJanuary 2, 2012 at 2:31 pm

sorry, you add the seasonings when you make the crepes. in the mix. you can season the batter with just about anything. add cinnamon and nutmeg and splenda and sprinkle them over your yogurt!! good idea, may have to post that!!

Notes from Janice

Hi all! Just wanted to update you on how I'm doing on my diet. I have to be honest and tell you I haven't weighed myself yet. I really couldn't do it two weeks ago but I'm getting ready to do it probably on Monday. I had to get myself ready to see the damage I have done after all that hard work a couple years ago when I reached my goal weight. I tried to go vegan and pretty much ate my way through a lot of carbs. While I'm not happier eating meat, I am happier with the results. I think I need to lose about 20 pounds. I'll know Monday. But I will tell you I feel sooooo much better today than I did two weeks ago. I've definitely lost maybe 5 pounds and I'm on my way again to a much happier me. Stick with it and let me know how I can help!

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